Creamy cheesecake topped with pecans in luscious caramel sauce! Pecan Pie Cheesecake is dessert perfection and everyone will ask for the recipe!
Cheesecake is a dessert that most people greatly enjoy, especially around the holidays. I usually make a Strawberry Cheesecake for large gatherings, but I decided to try making my own version of the Pecan Cheesecake from Cheesecake Factory. It did not disappoint and was a fraction of the cost!
Crunchy pecans, creamy and rich cheesecake, a rich pecan and graham cracker crust, and a buttery spiced topping come together for a pecan cheesecake that’ll make you weak in the knees!
PECAN PIE CHEESECAKE
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Make sure to follow the instructions for baking and cooling your cheesecake. To have the best homemade pecan pie cheesecake you need to not overmix the filling and allow the cheesecake to cool correctly.
This includes propping the oven door open while the cheesecake is cooling and running a knife around the edge about 15 minutes into cooling. If you follow all of my tips I promise you will have a dessert that belongs in a magazine!
Making a cheesecake is a slower process than a lot of other baking recipes, so plan ahead so you can make your cheesecake the day before it is being served and allow yourself plenty of time the day of baking. Read through the instructions thoroughly and carefully a few times and highlight areas that take longer or need more attention.
Crust: this crust combines graham crackers, pecans, melted butter, and light brown sugar.
Filling: you will need cream cheese, sugar, sour cream, heavy cream, cornstarch, vanilla, salt, and eggs for the filling.
Topping: making the topping requires butter, light brown sugar, pecans, heavy cream, vanilla, cinnamon, and nutmeg.
I find it is easier to have everything measured out ahead of time for each layer. This way as you’re reading through the instructions you don’t have to worry about measuring and goofing a step. (Been there!)
How to Make Pecan Pie Cheesecake
If you have been apprehensive about making a cheesecake in the past, this is the recipe you need to try. I will walk you through each step to prevent cracking and have the most flavor and creamiest texture.
- First, you will need to preheat the oven and prepare your springform pan by coating the inside with cooking spray.
- Next, make the crust by combining the graham cracker crumbs, pecans, brown sugar, and butter together. Then press the mixture into the bottom of the springform pan.
- Once you have the crust in the bottom of the pan it’s time to make the filling. Using a hand mixer, beat together the cream cheese, sugar, vanilla, sour cream, heavy cream, salt, and cornstarch in a large bowl. Then add the eggs. Be sure not to overmix!
- Now you’re ready to pour the batter over the crust and bake the cheesecake at 275 degrees F for 50-60 minutes. Once baked, open the oven door slightly and let the cake cool down for 1 hour before removing it. (This will help prevent cracking.)
- Remove the cooled cake from the oven and chill it in the fridge for at least 6 hours to overnight. Cheesecake tastes better the longer it chills.
- You need to make the topping right before serving. So if you are chilling the cheesecake overnight, wait to make the topping until you’re ready to eat. Then pile that gooey goodness on top of your cheesecake and slice it up!
Can Pecan Pie Cheesecake Be Frozen?
Yes, you can freeze your completely cooled cheesecake, I would suggest not putting the topping on until you thaw it and are ready to serve.
You can slice into individual servings and freeze or the entire cheesecake. Just make sure you wrap it very well in plastic so there is no air getting in, and store it in an airtight container.
It should keep in the freezer for up to six months. When you’re ready to enjoy let it thaw completely and make the topping fresh to put on when ready.
How Many Calories are in Pecan Pie Cheesecake?
If you cut the cheesecake into 12 slices you will have 627 calories per serving.
If you cut it into 8 slices you will have 940 calories per serving.
You’re going to love all the pecan pie meets cheesecake goodness going on, promise! Take your time, plan ahead, follow the instructions, and you will overcome any nerves cheesecake has caused you in the past!
More craveable cheesecake recipes!
- No-Bake Cherry Cheesecake
- Gingersnap Cheesecake Bars
- Raspberry Cheesecake Bites
- Apple Crisp Cheesecake
- S’mores Cheesecake
- More DESSERT recipes…
Tools used to make this Pecan Pie Cheesecake recipe
Springform Pan: This special pan is a deep round baking dish that has a spring-loaded side, so it pops open and the ring around the sides is removed after cooling leaving the exposed sides and a base to support the bottom is left in place.
Hand Mixer: This is the best hand mixer, it makes everything easier and is light and easy to use with great settings so you have complete control over your mixing and whipping processes.
Graham Cracker Crust
- 1 1/2 cups graham crackers
- 1/4 cup chopped pecans
- 6 tablespoons butter melted
- 2 tablespoons light brown sugar
- 24 ounces cream cheese softened
- 1 cup sugar
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 large eggs lightly beaten
- 4 tablespoons butter
- 1/2 cup light brown sugar
- 1 1/2 cups whole pecans
- 1/3 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 400 degrees F and spray an 8-inch springform pan with cooking spray.
- Add graham crackers to a food processor pulse until you have crumbs. Do the same with the pecans. (You can also put the crackers and pecans in a plastic bag and beat them with a rolling pin.) Pour into a medium mixing bowl.
- Add the melted butter and brown sugar to the graham crackers and pecans and stir until it comes together. Pour the mixture into the prepared pan and press firmly around the bottom until an even crust forms.
- Cream the cream cheese with a whisk or hand blender in a large bowl. Add sugar, vanilla, sour cream, heavy cream, salt, and cornstarch and mix until just combined and lump-free.
- Lightly beat the eggs and add them to the cream cheese mixture, stir until combined. (Be careful not o overmix or incorporate too much air into the filling. This can cause the cake to crack later.)
- Place the cheesecake mixture into the prepared pan over the crust. Then carefully bang then pan a couple of times on your countertop. This will help to get out any air bubbles.
- Bake for 15 minutes. Then turn down the oven to 275 degrees F and bake another 50-60 minutes or until the middle of the cheesecake very slightly jiggles and bounces back when pressed. The rim of the cake should be very slightly brown. (Do not overbake the cake or it will dry out and crack.)
- Turn off the heat and prop open the oven door. Then allow cheesecake to cool in the oven for 1 hour. (To avoid cracking, you can carefully run a knife around the rim of the pan after around 10 -15 minutes of cooling down to loosen the cake from the sides. When the cake shrinks during the cooling process, it won´t stick to the edges and crack.)
- Take the cake out of the oven and let it completely come down to room temperature. Then cover and put into your fridge for at least 6 hours or overnight.
- When you're ready to serve the cheesecake, make the topping. Melt the butter and brown sugar together in a nonstick skillet over low heat until bubbling. (Keep the heat low to avoid burning the butter.)
- Remove the pan from the heat and stir in the cinnamon, nutmeg, heavy cream, pecans, and salt until well combined. Then set aside to cool and thicken. (You can make the topping up to 1 hour ahead of time, keeping it at room temperature.)
- Remove the cheesecake from the springform pan and spoon the cooled pecan pie topping on the top of the cheesecake. Cut into 12 slices and enjoy!
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